Monday, 30 May 2011

Instant Semolina/Rava Idli with Sambar

Dear friends, am back to the blogging world after a longish break...and with a healthy recipe.

Unfortunately, the summer is turning out to be, in spite of all global warming claims to the contrary, a damp and cold one in Germany. Rains, floods and temperatures hovering around 12 degrees C on bad days are not really the stuff summer is made of. Today was an exception in that the sun shone for a major part of the day and the mercury levels went up....but tomorrow the rains are forecasted to come again.

So heres something warm and spicy to heat things up a bit...This one is especially for my brother, who loves Idlis. He celebrated his birthday last week - I wanted to post this recipe last week, but was unfortunately away. 


Semolina/Rava Idli 


1 cup - semolina (rava)
1 tbsp - gram flour (besan)
1/4 tsp - salt
3/4 tsp -  eno fruit salt
1 cup - buttermilk (more or less)
oil to grease the idli moulds

  1. In a bowl, mix together the semolina, gram flour, salt and buttermilk. Add the fruit salt and mix vigourously for a minute. (The consistency of the batter should be a little thick)
  2. Pour spoonful of batter into the greased moulds and place them in the steamer. Steam for about 7-8 minutes (the time may vary depending upon the idli maker)
Makes 8 idlis



3/4 cup - split pigeon pea (toor daal) 
to be pressure cooked (upto 4 whistles) with 1 1/2 cup of water, a pinch of turmeric powder, a generous pinch of red chilli powder and a few drops of ghee (clarified butter) 

1 - onion, medium size, chopped
1/4 cup - yellow pepper, chopped
1/4 cup - cucumber, chopped
1 - tomato, chopped
1 - green chilli, chopped
1 tbsp - tamarind pulp (more or less)
1 1/4 tbsp - sambar masala
1/2 tsp - sugar
1 tbsp - dessicated coconut
1/4 tsp - turmeric powder
1/2 cup - water (more or less)
salt to taste
coriander leaves to garnish

For the tempering

1 1/2 tbsp - sunflower oil
1/4 tsp - cumin seeds
1/4 tsp - mustard seeds
1/8 tsp - fenugreek seeds
1/4 tsp - asafoetida (hing)
6-8 - curry leaves

  1. Heat oil in a pan, add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves and asafoetida and fry until the seeds start to splutter.
  2. Add the chopped green chillies, onions and yellow pepper and saute until soft. Add the tomatoes and cook again for a couple of minutes. 
  3. Add the turmeric powder, sambar powder and dessicated coconut and cook for a minute. Add the tamarind pulp and salt and cook again for a minute.
  4. Add the boiled daal and water and simmer for 6-8 minutes, stirring occasionaly. Add the sugar and stir for a minute.
  5. Garnish it with coriander leaves and serve hot. 

will eat now.......   i cant wait....  ;)

A trip to Switzerland... and Rösti with Papaya Salad!

We just got back from a trip to Switzerland - spending a whole week in the Swiss alps. I feel totally rejuvenated and happy. The beautiful mountains, the lakes, the greenery... oh it was simply awesome!

We enjoyed the nature, took lots of long treks and of course, freaked out on the food - lots of fresh vegetables and fruits and cheese. And not to forget the amazing swiss chocolate, especially the delicious and heavenly chocolate truffle (well, just one day of indulgence in an otherwise very healthy trip!)... my mouth waters as I write this.

Well, today's recipe is not that chocolate pastry but another very typical swiss speciality, Rösti, a Swiss potato dish that can be combined with a number of toppings (or just eaten plain). Of course, this is my take on the Rösti, and a little different from the ones you would find in a typical Swiss restaurant...



For the Rösti

4 -  medium size potatoes, peeled and grated
1 - onion medium size, finely chopped
1/4 cup - bread crumbs (more or less)
2 inch piece - ginger, grated
1/4 tsp -pepper powder (more or less)
salt to taste
olive oil to pan fry

For the Papaya Salad 

2 cups - raw papaya,peeled and grated
2 - green chilli, slit through the middle, seeds removed
1/2 of a medium size red chilli, cut into rounds
1 tsp - sunflower oil
1/4 tsp - mustard seeds
1/4 tsp - turmeric powder (haldi)
salt to taste


  1. Heat oil in a pan, add the mustard seeds, when they begin to splutter, add the chillies and turmeric powder. Add the grated papaya and salt and cook for a couple of minutes and keep it aside.
  2. Squeeze out the excess water from the grated potatoes. 
  3. Place the grated potatoes, onions, bread crumbs, ginger, pepper powder and salt in a bowl and mix well.
  4. Take a little portion of the potato mixture, make a ball and gently flatten it.
  5. Sprinkle a few drops of oil on a non stick pan and pan fry the rösti on a low flame till both the sides are evenly golden. 
  6. Place the rosti on a serving dish, top it with the papya salad, garnish it with the chillies and serve. 

The chillies turned out to be too hot for me, so my hubby had my portion of chillies too! :-)


Crispy Cashew Coated Carrot-Pea Patties!

Last year, when I visited India, I talked quite a bit to my MIL about our very favourite topic - FOOD. She mentioned these patties, which she had had in a restaurant and liked very much. She wasn't sure of the coating but she said, the patties tasted really really good and the highlight of the patties was the crust, which she thought were cashews, very very finely crushed.


These patties have been on my mind ever since, and last week they made it to our platter, too. I obviously improvised (well, some habits are hard to die) - I mixed some carrots too in there, and the coating was done with coarsely crushed cashews rather than really finely crushed ones. And, they not only looked elegant but also tasted great.


I must mention that I used canned peas since fresh ones aren't available at this time of the year. But, next time around I shall make these with fresh peas :-)


1/3 cup - carrots, boiled and chopped
1/2 cup - peas
1 inch piece - ginger, finely chopped
1 tbsp - coriander leaves, chopped
1/4 tsp - garam masala
1/4 tsp - red chilli powder (more or less)
salt to taste
12-15 pieces - cashew, coarsely crushed, for coating the patties

For the marinade

1 tsp - all purpose flour (maida)
2 tbsp - water
1/4 tsp - sunflower oil
a pinch of salt
a pinch of garam masala


  1. Preheat the oven to 200 degree C and line a baking tray.
  2. Mash together the carrots, peas and ginger in a bowl. Add the coriander leaves, salt, garam masala and chilli powder and mix well.
  3. Divide the mixture into 4 parts and make rounds and flatten them slightly.
  4. Mix all the ingredients of the marinade in a bowl.
  5. Brush the patties with the marinade and roll them with the crushed cashews.
  6. Place the patties on the lined baking tray and place the tray in the center of the oven. Bake until the cashews turn a little brown.
  7. Serve hot with a dip/chutney of your choice.


Beet-Carrot-Tomato Tikka.

Beet, carrot and tomato juice is an integral part of my lifestyle. I have had this juice by the litre, over years and years because of an iron deficiency, and still do. It is one of the most nutrient-full and healthiest things around - and with a little rock salt and a few drops of lemon juice, tastes pretty well too!

When I read about the beetroot recipe event, I thought, may be I could come up with a different recipe, which would at the same time be healthy, taste and look good, and best of all, use up the leftovers from the juice. The result was this tikka recipe. Its really healthy, easy to make and looks simply stunning.

There are some recipes which make one feel really good and this one, without any doubt, belongs to that category. Make it to believe it :-)

Ingredients for the juice

1 - beet-root, medium size, peeled and chopped
2 - carrots, medium size, peeled and chopped
1 - tomato, chopped
1/4 tsp - rock salt
2 inch - ginger, peeled and chopped
1/2 cup - water, approx
salt to taste
lemon juice to taste

For the tikka

1 pod of garlic, finely chopped
1 1/2 tsp - chaat masala
1/4 tsp - garam masala
handful of mint leaves, finely chopped
1/4 cup - bread crumbs (more or less)
1/4 cup - flattened rice (poha), soaked in a little water for 5 minutes 
1/4 tsp - red chilli flakes (more or less)
salt to taste
1/4 cup - green and yellow pepper, cut into squares
1/4 cup - onions, cut into squares
olive oil to pan fry
rock salt, dried mint leaves and lemon juice to sprinkle on the tikkas

  1. Add the beet-root, carrots, tomato, ginger and water in the mixer and blend well. Transfer onto a muslin cloth and squeeze out the juice in a bowl. Add rock salt, salt and lemon juice and serve.
  2. Heat a little olive oil in a pan and saute the onions and peppers and keep aside.
  3. Squeeze out the excess water from the flattened rice. 
  4. Add the juice leftover in a bowl. Add the squeezed flattened rice, bread crumbs, garlic, mint, masala, salt and red chilli flakes and mix well. 
  5. Take a little portion of the juice-extract mixture and shape into a small ball. Flatten it gently and pan fry on a medium flame. 
  6. Take a skewer and insert a pepper, tikki, onion chunks and then again a pepper and repeat in any order until the skewer is full. 
  7. Sprinkle a little rock salt, lemon juice and dried- crushed mint leaves and serve immediately with a dip of your choice. 

I was in complete awe of this beautiful colour and the amazing taste of the tikka. 

enjoy.... friends

Corn Stuffed Baked Tomatoes

We were away on our much awaited and much needed holiday to London. London is my favourite short holiday destination, I like the hustle bustle of this city, the food and, of course, the shopping... what could be better than this combination:-)

We hogged and shopped and hogged.... Ohhh what a lovely holiday it was. I feel totally rejuvenated and happy. 

After having eaten so many calories, I decided to make something simple and light and healthy. These baked tomatoes have a lovely blend of flavours and looked really cute. 

Ma, my granny, used to make this corn stuffing, which is a starter on its own, and we would finish it off in no time. The first words when I served this dish to my hubby was that "Ma used to make this ." With a smile on my face but watery eyes remembering her, I said, "Yes, I have just put them in tomatoes." 

With or without the tomatoes, this dish tastes great!


4 - tomatoes, medium size
1/3 cup - low fat milk
1/4 tsp - black pepper powder
1 tsp - cheddar cheese, grated
1 tsp - sunflower oil
1/8 tsp - cumin seeds (jeera)
a generous pinch of sugar
a generous pinch of asafoetida (hing)
a generous pinch of dried crushed mint leaves
salt to taste

To be coarsely ground without using water

3/4 cup - corn, boiled
1 - green chilli (more or less)
1 tsp - ginger

  1. Cut a thin slice off the tomatoes from the top and scoop out the insides.
  2. Cut a very thin slice off the bottom of the tomatoes. It helps in keeping the tomatoes stable.
  3. Rub a little salt in and around the tomatoes.
  4. Heat the oil in a pan, add the cumin seeds and hing, when the seeds start to splutter add the coarsely ground corn, salt, sugar, pepper powder and milk and cook on a low heat, stirring continously until the milk evaporates. Remove from the heat and let it cool.
  5. Preheat the oven to 180 degrees C.
  6. Fill the tomatoes with the corn stuffing, sprinkle the cheese and dried mint leaves on top.
  7. Place the tomatoes in a baking tray and place the tray in the center of the preheated oven. Bake until the tomatoes are slightly tender and the skin starts parching.
  8. Serve hot.

Hot Dates!

I had made this dish some time ago and forgot to post it. Yesterday, when I was going through the drafts, I found this recipe of mine and thought, "Better late than never" and here I am with a very simple to make and elegant looking dish. You will love this immensely if you like goat cheese.

I read somewhere that drinking goat milk is really good for health and I went and bought a bottle of goat milk. With great enthusiasm, I had a sip, and that was it. I knew, I would not be able to finish it off... throwing it away was out of question so I thought to make fresh cheese and this recipe was born. 


I love fresh dates, because they aren't too sweet and also healthy :-) Combining fresh goat cheese with dates was a great idea and both my hubby and I loved this dish. Hope you like it too. 


750 ml - goat milk 
3 tbsp - lemon juice 
1/4 tsp - pepper powder 
salt to taste 1/2 tsp - dried italian herbs 
5 piece - fresh dates, pitted and thinly sliced
1 tbsp - honey 
a pinch of salt
a pinch of rock salt
a generous pinch of red chilli flakes 

basil leaves to garnish 

balsamico vinegar (optional)


  1. Heat the goat milk in a pan and when it comes to a boil, add the lemon juice and cook, stirring continuously until the milk curdles. (it took around 10 minutes to curdle so don't lose patience) 
  2. Strain the whey through a muslin cloth/fine sieve and let some tap water run over the cheese, which will help in washing off the lemon extract. 
  3. Squeeze the muslin cloth to remove excess moisture and if using a sieve, then press the cheese with a spoon to squeeze out excess water. 
  4. Put the cheese in a bowl, add the salt, pepper powder, dried herbs and mix well
  5. Add the honey, salt, rock salt, chilli flakes and dates in a pan and cook until the dates are slightly brown. (I kept the dates slightly hard, if you want them tender, first cook the dates a bit and then add the honey) 
  6. Put the cheese in a small bowl and press it gently and then turn the bowl upside down onto a serving dish and top it up with caramelised dates and garnish with basil leaves and serve. 

We tried one with balsamico vinegar and one without and both tasted good.


Avocado Apple Patties

Life's been really busy lately and I don't realise when the day starts and when it comes to an end...but that doesn't mean the end of good food!

Amongst all this hustle and bustle, I do have an interesting recipe to share with you. This recipe was born, on one gray and dull day, when we felt like having something hot and spicy and tasty, "may be fried" said my hubby. Well, frying is a rare phenomenon in my kitchen. Something healthy is more like it. So, after a little scratching of the head and itching of the brain, I went to the kitchen, saw what was available in the refrigerator and baked (instead of frying) these patties.

fter having a first bite, he was all happy and so was I. But the patties vanished so quickly, that we would have been even happier if there had been twice as many ;-)


1 - avocado, peeled, seeded and mashed 
1 - medium size par boiled potato, grated 
1/3 cup - yellow pepper, finely chopped 
half a medium size apple, peeled and grated 

1 tbsp - ginger, grated 
1 clove of garlic, finely chopped 

1 1/2 tbsp - coriander leaves, chopped 
1 tbsp - red chilli, finely chopped (they were not that hot) 
1/3 cup - instant oat flakes 
a few drops of lemon juice 

1/4 cup - bread crumbs (more or less) + a little to coat the patties 
salt and pepper to taste 


  1. Preheat the oven to 180 degrees C. 
  2. Mix everything in a bowl and make round patties, coat them with some bread crumbs. 
  3. Place them on a lined baking tray and bake them in a preheated oven for approx 30 minutes or until the top is slightly golden brown in colour. 
  4. Serve with a mint-yogurt dip or any dip of your choice.

Together with a cuppa tea, these patties were perfect for a cold evening.


Mashawa / Maschaua Kebaps

Years ago, I had this delicious Mashawa soup for the first time at an Afghani restaurant and immensely enjoyed it - the rich flavours and the spicy taste of the soup immediately struck a chord in my heart. Since then, it has become one of my favourites when eating out - and is not only yummy, but a pretty rich source of protein as well - which is important for vegetarians.

I wanted to try out this soup at home for a long long time and bought this packet of mixed beans and lentils thinking I would make it finally. 

I washed the beans, soaked them overnight, and went off to bed. The next day, I continued with the process, pressure cooked the beans and as I was simultaneously doing other stuff, for some strange reason, drained the water completely and left the cooked beans in the sieve. A couple of hours later, I stepped back into the kitchen coz I was starving...saw the beans and was amazed at my own forgetfulness. 

Well, the result was that the beans were all dried up. So, I thought, why not make something else with them? Thus was born this recipe - thanks to my forgetfulness! We had these kebaps with a yogurt dip - and they turned out to be at least as good as the soup, even though a bit different and slightly drier than they would ideally be.

As they say...necessity is the mother of invention!


3/4 cup - assorted beans and lentils, soaked in some water overnight
1 medium size - onion, finely chopped
2 tbsp - dill, finely chopped
3 pods of garlic, finely chopped
1 tbsp - ginger, finely chopped
1 - green chilli, finely chopped (more or less)
1/2 tsp - garam masala powder
1 1/2 tsp - lemon juice (adjust according to your taste)
1 tbsp - olive oil +some more to pan fry the kebaps
red chilli powder (optional)
salt to taste

  1. Pressure cook the beans for 3-4 whistles/rings, drain the water and leave in the sieve for a couple of hours.
  2. Heat 1 tbsp of oilve oil in a pan, add the onions, garlic, ginger and saute until the onions are soft. Add the cooked beans and mash them slightly. Add salt and cook again for a couple of minutes.
  3.  Add the lemon juice, garam masala powder and chopped dill and mix well.
  4. Remove from the heat. Shape the beans into a long cylinder and insert a skewer inside.
  5. Sprinkle a little olive oil on the pan and cook the kebaps until golden brown from all sides.
  6. Serve hot with any dip of your choice.


Friday, 20 May 2011

Hot and Spicy Coconut Soup

When I think of tropical climes, warm sun and sandy beaches, the two tastes that come to my mind first are Coconuts and Limes.

Lime leaves is currently on my top-3 of most used herbs / spices. Just discovered a chinese shop in Munich selling very good quality fresh aromatic lime leaves, and have, since then, been using them in every recipe possible (sometimes even when not possible!).

So here is an all time favorite combining the two - along with tons of healthy vegetables and lots of spice (It was almost too spicy for me - but my husband just loved it!)


400 ml - coconut milk
1/4 cup - carrots, finely chopped and boiled
1/4 cup - babycorns, finely chopped and boiled
1/4 cup - onions and yellow bell pepper, finely chopped
2 - red chilli, finely chopped (adjust according to taste)
3 inch piece - ginger, thinly sliced
1 stalk - lemon grass, thinly sliced
4-5 - kaffir lime leaves
1/2 - 3/4 cup - water 
1/4 tsp - sunflower oil
salt and pepper to taste

To garnish 

1 tbsp - coriander leaves, finely chopped
a few walnuts, broken roughly
a few chilli threads (see here)


  1. Heat oil in a pan, add onions and yellow bell pepper and cook for a minute.
  2. Add the boiled vegetables, coconut milk, lime leaves, lemon grass, water, ginger and chillies and mix. Cook for 5-7 minutes
  3. Serve hot, garnished with coriander leaves, walnuts and chilli threads.
Serves  2

This recipe, apart from going to my Hubby's and my own tummy, goes also to Usha's Healthy Inspirations Event- Soups

THE Papaya Corn Soup

We generally don't need a reason to celebrate but when one has so many reasons to celebrate and to enjoy, there is automatically little control on the taste buds and on the calories. So this year, I am being a little clever and trying to have tasty but healthy food whenever I can - hoping that I would feel a little less guilt when I do indulge (don't know actually, if it makes sense or not but whatever...) 

So here I am with a warm, comforting, aromatic bowl of Soup. It's very healthy as well as filling and delicious. What else could one want?


1 - raw papaya, medium size, peeled and seeds removed
1 cup + 1 1/4 cup - water
1/2 cup - corn, boiled
3/4 tsp - cumin powder
1/2 tsp - rock salt
2-3 - lime leaves
salt to taste
lemon juice to taste 
a pinch of sugar

To garnish

coriander leaves
chilli threads (optional)
  1. Pressure cook the roughly chopped papaya pieces with the lime leaves in 1 cup of water for 3 whistles.
  2. Discard the lime leaves and puree the boiled papaya with a hand mixer.
  3. Add the 1 1/4 cup of water (more or less depending on how thick you like your soup), corn, black salt, cumin powder, salt and sugar and boil for 5 minutes. Remove from the heat and add the lemon juice and mix well.
  4. Garnish with the chilli threads and coriander leaves and serve hot. 

ENJoy.................   tell me  u like it??

Wednesday, 18 May 2011

Coriander Mint Bakes with Cheese Dip

Savoury muffins and other such stuff are always a big hit with me and my family - especially when they go with lots of yummy dips.

Coriander leaves are my all time favourite herb, and I use tons of it per week - and have a big problem if my refrigerator runs out of the fresh green coriander leaves. It combines well with mint for a variety of recipes - coriander and mint, I feel, enhance each other's flavours and produce something unique in combination.


140 grams - whole wheat flour
1/2 tbsp - baking powder
1/4 tsp - red chilli flakes (adjust according to your taste)
7 tbsp - low fat yogurt
3 tbsp - olive oil
1/3 cup - coriander leaves and mint leaves, finely chopped
5 tbsp - water (its an approx measurement, may need more or less)
2 tbsp - pumpkin seeds
1 tbsp - ginger, peeled and grated
2 - low fat cheese slice
salt to taste

  1. Preheat the oven to 200 degree C and grease a sqare 20 cm pan.
  2. In a bowl, mix together the flour, baking powder, red chilli falkes, cheese slice, mint-coriander leaves and salt.
  3. In another bowl, mix together yogurt, olive oil and water.
  4. Make a well in the center of the flour mixture and add in the liquid mixture and mix lightly with a wooden spoon so that everything just comes together. (add 1 tbsp of water at a time if required)
  5. Spoon the batter in the greased pan and sprinkle the pumpkin seeds over it.
  6. Place the pan in the centre of the preheated oven and bake for approx 20- 25 minutes or until a skewer inserted in the center comes out clean.
  7. When cool, cut into squares and serve with a dip of your choice.
Cheese Dip

2 - low fat cheese slice
1/3 cup - low fat milk
a pinch of cinnamon powder
salt and pepper to taste


2 - low fat cheese slice
1/3 cup - low fat milk
a pinch of cinnamon powder
salt and pepper to taste

  1. Place everything in a pan and cook, stirring continously, until the cheese melts. 


    My husband spontaneously made a cheese dip to go with the bakes, and it turned out to be really amazing as well. 


    Hokkaido Pomegranate Risotto

    Hope you all had a beautiful weekend. The weather in our neck of the woods has been really beautiful lately, loads of sunshine with a slight chill in the air. Perfect for long walks...

    With Autumn in its full swing, one can see varieties of squash and pumpkins at the grocery store. I just couldn't stop myself from picking one up. At the store I thought I would make a Hokkaido soup, which I absolutely love. However, at the last moment, I had a change of mind and
     this delicious recipe was born. 

    This risotto tasted simply awesome, with the pomegranate adding a slight sweet and fruity taste, the parmesan cheese adding on its own special flavour and obviously the hokkaido being the star ingredient. The parmesan cheese crisps (recipe here) not only makes the risotto look gourmet, but it adds crunchiness to it. 

    Special thanks to my hubby, who helped me scooping out the squash and made his signature parmesan cheese crisps :-) 


    1 - hokkaido squash, small size 
    1 cup - arborio rice
    3 cloves of garlic, finely chopped
    3 tbsp - olive oil
    1/4 cup - chives, finely chopped + to garnish
    1 - onion, medium size, finely chopped
    40 grams - parmigiano reggiano (parmesan), grated
    1/4 cup - pomegranate seeds + to garnish
    400 ml - water (more or less)
    20 grams - parmesan cheese, grated, (to make crisps, see the recipe here)
    salt and pepper to taste

    1. Cut the top of the hokkaido squash horizontally, scoop out the seeds and then scrape off the flesh from the squash. (I got 1 cup of flesh from a small hokkaido)
    2. Heat oil in a pan, add the garlic, onions and the rice and saute for  a couple of minutes, stirring continously, on high flame.
    3. Add salt, pepper and the finely chopped hokkaido squash and mix well.
    4. Reduce the heat to low and keep adding water little by little, as it is absorbed.
    5. When the rice is cooked, add the chives, the parmesan and the pomegranate seeds, and mix well.
    6. Spoon the risotto into the hokkaido shell and garnish it with pomegranate seeds, chives and parmesan crisps and serve hot. 


    Back after a long break with some delicious Crumpets.

    Apologies for vanishing suddenly from the blog world and being away for such a long time....and especially about leaving midway my two part recipe of Saffron Plum Compote with Crumpets. So, here am I again, and here is part 2 of the 2 part recipe. 

    But first, a big Thank You to all of you who have left mails with comments and wishes - It makes me feel really special and happy. I sometimes wonder about this beautiful bond of friendship we share with each other - though we have not met, we are bound by a common passion - for blogging, for good food, for sharing our thoughts, our joys and sometimes our sorrows. 

    This passion connects us in a special way, and I enjoy it, like it and even miss it when I am not active.

    Today's recipe was lying in my drafts for a long time...I made it with a Saffron Plum Compote (recipe here). These crumpets (recipe taken from here ) went very well with the whipped cream (mixed with a little vanilla extract and castor sugar) and the fruity saffrony flavour of the compote. And it looked really pretty too!

    Hope you like the crumpets as much as we did and I promise to be a regular again!


    112.5 grams - all purpose flour
    1/4 tsp - sugar
    1/8 tsp - salt
    1/2 tsp - dried yeast
    75 ml - warm milk
    75 ml - warm water
    a generous pinch of cinnamon powder

    1. Place the flour, sugar, salt, cinnamon powder and the dried yeast in a large bowl and mix well. Pour in the warm milk and water and mix well until well combined.
    2. Cover the bowl with a cling film or a plastic wrap and leave it in a warm place to rise for about an hour or until the batter doubles the volume.
    3. Remove the plastic wrap and stir the batter really well. 
    4. Grease lightly a non stick pan and heat the pan over a low flame. Sit the greased crumpet rings in the pan and leave to heat up for a minute.
    5. Pour in the batter to fill the rings just over halfway up the sides. Cook on a low heat until plenty of small holes appear on the surface and the batter has just dried out. 
    6. Remove the rings carefully and turn the crumpets to cook further for  a couple of minutes.
    7. Let the crumpets cool on a wire rack.Serve the crumpets with some whipped cream and saffron plum compote.             

    With or without the cream these crumpets were simply delicious...


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